Chicken Francese [frahn-Chez]

"Formerly a veal recipe, these are chicken cutlets that are dipped in egg and quickly sautéed. The egg provides rich color and flavor. This is a 15 minute meal from Cuisine at Home's "Weeknight Menus, vol. 2". I never seem to get a meal prepared in the time the recipe boasts but this is an easy recipe for those OMG, what to cook moments! I served it with a side dish of Gwen35's Orzo Primavera for a very satisfying meal."
 
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Ready In:
15mins
Ingredients:
9
Yields:
8 cutlets
Serves:
4
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ingredients

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directions

  • Toast almonds in a large sauté pan over medium heat for 5 minutes, or until starting to turn golden brown. Transfer almonds to a plate; wipe the pan clean with a paper towel.
  • Slice chicken crosswise into 8 pieces. Pound out each piece in a resealable plastic bag to about 1/4-inch thick using the smooth side of a meat mallet. Season with salt and pepper.
  • Place flour and egg into 2 separate shallow dishes; heat vegetable oil in the cleaned sauté pan over medium-high heat.
  • Dredge cutlets in flour, then dip into egg, allowing excess to drip off. Place cutlets into the preheated oil and sauté until golden on both sides, about 4 minutes total. Remove from pan and set aside. DO NOT OVERCOOK!
  • Add wine to the pan to deglaze. Reduce wine by half. Squeeze in lemon juice, simmer 2 minutes, then swirl in butter. Return chicken and almonds to the pan to heat through and coat with sauce. Garnish with parsley.

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RECIPE SUBMITTED BY

I’m a once-again bachelor that lives in Minnesota’s tundra (where they say anything freeze-dried lasts longer!). My public name, by the way, is a direct result of my experience as a fats and oils broker where I learned the difference between grease and tallow. I have since moved on but there's a slippery place I don't want to revisit soon! I’ve got three great kids, the youngest of whom is completing his PhD in food science. What I imagined might be a really neat advanced culinary experience for him turns out to be a major tour into chemistry (which is about as accessible to me as nuclear physics). But I have to admit, it is interesting to hear how a no-fat dairy cream can be concocted. Better living through chemistry, right? Update! My bouncing baby boy is now a PhD and even better, he is a new father for the second time! He and his lovely bride have just been blessed with another beautiful daughter, my 4th grand child. Now to find that job... I’m probably a million dollar’s worth of 2 cent information but that doesn’t help when it comes to feeding myself. I figured out quickly that if I am to to survive, I better learn how to cook! I never met a cookbook I didn’t like and I’m open to most any cuisine but without a sense of organization, the information overload was sinking me. Browsing your contributions and seeing how things are done have been a huge help.
 
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